Well, it has been bitterly cold here in our neck of the woods this week!!
When it’s this cold out, I truly don’t feel like doing anything but curling up on the sofa with my remote and a bowl of something super warm and super comforting.
Unfortunately, with all of the work I have piled up on my desk, I doubt that is going to happen anytime soon.
Speaking of being busy…. when I am, the last thing I want to do is spend a lot of time in the kitchen trying to whip up a healthy and delicious meal.
That is where my slow cooker comes in!
Don’t you just love yours? I mean what is not to love? They truly make meals so easy and definitely less stressful.
Just put everything inside, choose high or low and the amount of time and off you go!
Today I’m sharing a recipe that I like to call Semi-Homemade.
That basically means that I’m taking a few shortcuts with my ingredients (can you say store-bought).
But I’m okay with that.
Because this beef stew is SUPER yummy and yes, SUPER easy!
And best of all….SUPER comforting.
Here’s the recipe! I hope you enjoy!
Slow-Cooker Beef Stew
- 1 lb top sirloin cut into 1 inch cubes
- 1 14.5 oz can of stewed tomatoes
- 1 pkg McCormick's Brown gravy mix
- 1 can cream of mushroom soup
- 1 small onion diced
- 1 clove garlic minced
- 2 cups water
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/2 tsp ground oregano
- 1/2 tsp ground thyme
- 1/2 tsp garlic powder
- 2/3 cup flour
- 3 medium potatoes quartered
- 2 carrots roughly chopped
- 2 stalks celery roughly shopped
- 1 cup frozen peas
- 2 bay leaves
- 2 tbsp olive oil
Place flour in a small shallow dish. Add salt and pepper. Dredge meat in flour, shaking off any excess. Add 1 Tablespoon olive oil to a large frying pan. Brown meat. (May need to do in batches.) Remove meat and place on a paper towel lined plate. Add the remaining Tablespoon of olive oil to the pan. Add in onions. Saute for 3 minutes. Add garlic. Saute for one minute more. Add meat, onion and garlic mixture to the slow cooker. Add in potatoes, stewed tomatoes, carrots, and celery. Combine soup, gravy mix and water into a large mixing bowl. Add thyme, garlic powder, and oregano. Mix well. Pour mixture over the meat and veggies. Add additional water or beef broth to cover. Add bay leaves. Cook on low for 6-8 hours or high for 4-6 hours.